I am instituting a Tuesday restaurant column. I hope this will be interesting to all my readers. This is one arena where I remain dry and cool…no sweating over food. Some people collect snow globes, antique jewelry, men, I love to collect great restaurants and of course, sample every one of them. That is why I will never be razor thin…fit, but not a size 2.4, 6….
To be honest, I have spanned the country many times over after spending years on the road with rock bands. I still receive weekly calls and emails requesting restaurant suggestions and reviews .I am hangin’ in LA this month so let’s start with Los Angeles.
New and exciting:
Bestia-amazing pizza…(you could be in Italy). It is a groovy space, way the hell out of the way in downtown LA near the garment district, but worth the driving adventure. Reservations a must, valet parking. 2121 7th Place. If you crave less driving and still want great Italian, Pizzeria Mozza in Hollywood on Highland near Melrose.
Hinocki and the Bird-lovely ambiance, tucked away in Century City. Sit outside. Salmon a must and seriously the best yams I have ever tasted…you say, “what could be amazing about a yam?!” Just do it, baby. Delish cocktails, calamari, mochi. The only weirdness is the hostesses dress as if we arrived unexpectedly and they were still in bed and threw on their boyfriend’s shirt from the night before…they are lovely, though.
Inexpensive Vietnamese
Absolutely Phobulous on LaCienaga near the Beverly Center. I visited Vietnam last year and this place is the real thing and inexpensive. Fab Vietnamese coffee, as well.
Best sushi
I am revealing this well kept secret. I have been eating sushi at this no frills restaurant for 30 years and it is the BEST…hands down beats all. Hide Sushi on Sawtelle in West LA close to Olympic Blvd. No reservations, cash only.
I love trying to replicate great restaurant dishes at home. Here’s my attempt at Tuna Napoleon. I ate this scrumptious dish at an amazing restaurant on Maui (Makawao, Hawaii) called, Hali’imaile General Store.
Tuna Napoleon
1 lb. fresh Ahi Tuna
Pickled Ginger
Cucumber (Persian or English preferred)
1 Avocado
Daikon Sprouts
I cup white rice, sushi rice, brown rice or mashed potatoes
Sesame seeds
Low Sodium Soy Sauce
Heat skillet for 10 minutes in preheated 500 degree oven. Remove and place on high flame burner. Cover skillet with thin layer of EVOO, kosher salt and pepper. Sear on each side for 2-3 minutes. Cover with aluminum foil to avoid splatter. Let tuna rest on a plate.
Layer the plate. First layer is rice or mashed potatoes, next thin slices of avocado, followed by 4 slices of tuna cut with the grain of the fish. Top with ginger, sprouts and cucumber. Sprinkle with sesame seeds and add soy sauce to taste.
Ahi tuna is an expensive fish. Whole Foods carries a marvelous quality for $24.00/lb. and a pound will serve 3-4 people. The rest of the ingredients are inexpensive. The dish is delish and gourmet quality.
A great liquid accompaniment is Nigori Sake. I prefer the unfiltered Sake which is silky and mild. Filtered Sake is lovely with Tuna Napoleon, as well. Kanpai!!
